Carrot Patch Cupcakes

Carrot cake may sound “healthy,” but that’s often not the case. We turn carrot cake into carrot cupcakes and create a batter and frosting that has bragging rights when it comes to “healthy.” Have your kids decorate these adorable cupcakes for holidays or celebrations—a jelly bean for Easter (as shown); raspberries and blueberries for July 4th; or serve as is for a tasty Mother's Day or Father's Day treat that older kids can make themselves. SPECIAL OFFER: SchoolFamily.com readers can purchase No Whine With Dinner at 30 percent off the list price, and get free shipping, by ordering the book here and using this promo code: FS2011.

Directions

Preheat the oven to 350°F.

Line 12 muffin cups with paper liners and set aside.

Combine the sugar, oil, eggs, milk, and vanilla in a large bowl and beat at medium speed until well blended, about 2 minutes. Add the carrots and stir to combine. Scrape down the sides of the bowl if necessary.

In a separate bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, and salt. At low speed, gradually beat the flour mixture into the liquid mixture until just combined.

Spoon the batter evenly into the prepared muffin cups. Bake for 20 minutes, or until a toothpick inserted in the center comes out clean. Transfer the pan to a wire rack and cool for 5 minutes. Remove the cupcakes and cool completely before frosting.

To make the frosting, beat the cream cheese and sugar at low speed until blended. Raise the speed to medium once the sugar is incorporated and continue to beat until creamy. Spread the frosting over the cupcakes and garnish as desired with a jelly bean, an M&M, sprinkles or nothing at all!